Corn and Zucchini Pancakes
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Corn and Zucchini Pancakes

1. Fat-free buttermilk - 1 cup
2. Whole wheat flour - ½ cup
3. All-purpose flour - ½ cup
4. Grated Parmesan cheese - ¼ cup
5. Egg - 1 large
6. Olive oil - 2 tablespoons
7. Salt - 1 teaspoon
8. Baking powder - ½ teaspoon
9. Ground black pepper - ½ teaspoon
10. Fresh corn kernels, cut from the cob - 2 cups
11. Grated zucchini - 2 cups
12. Grated onion - ¼ cup
13. Chopped fresh basil - ¼ cup
14. Garlic, minced - 2 cloves
15. Olive oil cooking spray - 2 cloves

How to cook deliciously - Corn and Zucchini Pancakes

1. Stage

Preheat the oven to 200 degrees F (95 degrees C).

2. Stage

Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.

3. Stage

Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.

4. Stage

Serve warm.